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Chocolate Coconut Pudding

from "The Smart Guide to Low-Carb Cooking by Mia Simms" 

1/4 cup cool, purified water
1 package gelatin
2/3 cup (2 scoops) Designer Protein (French Vanilla)
3/4 cup purified water
1/2 cup coconut milk
1/4 cup cream
4 Tab. cocoa powder
1/2 cup ice cubes
1/8 tea. Stevia
1 tea. vanilla
1 Tab. coconut, shredded (unsweetened)

In a small saucepan, dissolve gelatin in water.
Turn heat on low and stir until gelatin is completely dissolved. 
In the meantime, add whey protein, water, coconut milk,
cream, cocoa powder, ice cubes and vanilla to blender. 
Blendfor one minute. 
Add gelatin water and blend for one more minute. 
Pour into 4 custard bowls.
Sprinkle with shredded coconut, refrigerate and
chill for about two hours before serving.

Carbs per recipe: 22
Carbs per serving: 6

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